How to Cook Chorizo: Mexican vs. Spanish, and Which One Frank's Makes
If you've only ever seen chorizo sliced thin on a charcuterie board, the raw, ground version in the meat case can be confusing. That's because "chorizo" actually covers two very different sausages. Mexican chorizo is fresh and raw, meant to be browned in a pan like ground beef. Spanish chorizo is cured and smoked, sliced and eaten straight from the package. Frank's Pork Chorizo is the Mexican-style version, ground and packaged into 1 lb. rolls, so it goes into your skillet raw rather than onto a cheese board. Knowing which type you're holding matters, because the two aren't interchangeable in a recipe. Below is the real difference between them, what to expect from Frank's version specifically, and exactly how to cook it. Mexican vs Spanish Chorizo: The Real Difference The biggest difference comes down to how each one is made. Mexican chorizo starts as fresh, uncooked ground pork that's seasoned and packed raw. Because it's never cured or dr...